This is such a yummy and quick quesadilla to make! The crunchiness of the tortillas gives way to a sumptuous, creamy, soft and spicy filling. Feels like it’s laden with calories, but actually is pretty lean on the calorie front. I usually just slice it up and eat it like a pizza for lunch – and sometimes serve it alongside a salad to make a more substantial evening meal. I’m not usually one for tinned tuna – but this recipe really tastes excellent! The ingredients are pretty much store cupboard ingredients for me, which is exactly how this quesadilla came about! So – when I’m feeling like I want something that is quick to prepare, yet tastes indulgent, I make this tasty dish.
To make this interesting quesadilla, simply gather all your ingredients. You can make this recipe your own by adding different herbs, spices, sun dried tomatoes, more chopped chilies, some grated swiss or cheddar cheese – or different fresh herbs such as basil or chives. Sun dried tomatoes work really well in this – it offsets the richness of the mayo. Have a play around and see how you like the different flavor profiles!
In this particular recipe, I used capers, olives, fresh coriander (cilantro), tomato ketchup and puree, mayonnaise, red onion, serrano chilies, and harissa paste. I like my food pretty spicy, and seeing as I had just made some fresh harissa paste – I simply couldn’t resist adding it, along with the serrano chilies! In terms of spice – you can use jalapeno, thai chiles – or whatever chiles you have on hand. I prefer serrano chiles most of the time – they have a really smooth heat. I find jalepenos to have a pretty sour taste, and that doesn’t always work for me. If you don’t like spice – simply leave them out.
Whatever tuna you get – please do your best to buy line-caught tuna. It actually doesn’t cost any more, and net-caught tuna ends up killing and injuring so may other sea creatures, including dolphins. I also prefer tuna packed in water with no salt.
As I have a wheat allergy, I use Mission Tortilla brand GF tortillas. These taste pretty good – just be careful how you handle them. If you are heating a bunch of them for use in tacos, they can end up sticking together, and falling apart if microwaved touching each other, and then the whole batch becomes too difficult to deal with. I do microwave them slightly here – but that stickiness becomes useful in getting the quesadilla to stay together. On the other hand, they take to dry-frying really well though. I have a different – this time fresh tuna pizza tortilla dish – which is to die for, which takes the dry-frying method to a completely different level. I’ll post this recipe soon! If you don’t have any allergies, then any tortilla or wrap that you like will work well here.
To make the filling, drain the tuna and use a fork to mash it up a little. Add the mayonnaise, ketchup and paste, and everything else apart from the olives, capers and coriander. Mix well, mashing the tuna a little more as you go. Finally, fold in the capers, olives and fresh coriander. Taste and see whether you need to add more spice, and any seasoning. I find it doesn’t need any salt, due to the brininess of the capers and olives.
Take one of the tortillas and put on a large dinner plate. Place half of the filling on top of the tortilla and spread to about 1/4″ of the edge all the way around. At this point, sprinkle on some grated cheese if you wish. Top with a second tortilla and apply gentle pressure all over to help the tortilla adhere to the filling slightly. Place the tortilla in the microwave and heat for about 30 seconds. Heat up a non-stick frying pan/skillet over a medium heat. Gently slide in the tortilla and cook for about 90 seconds, using a large spatula to occasionally lift up the edge to check on doneness. Carefully flip the tortilla over and cook for a further 1-2 minutes. Remove from the pan and place on a board to cut into 4 equal pieces.
Serve alongside a green salad.
- 4 gluten free/regular flour tortillas
- 1 can chunk tuna in water
- 2 T tomato ketchup
- 1 T tomato puree/tomato paste
- 1-2 T mayonnaise/veganese (enough to bind mixture)
- 2 T capers
- 2 T olives, halved
- 2 T fresh chopped coriander/cilantro
- 1-2 T chopped sundried tomatoes (optional)
- ½ small red onion, chopped
- 1 serrano chile, diced fine (or to taste)
- 1 T harissa paste (for extra heat, optional)
- Drain the tuna and mash lightly with a fork in a medium-sized bowl.
- Add the mayonnaise/veganese, ketchup, tomato puree/paste, onions, chiles and the harrissa paste if using.
- Mix to combine, mashing gently as you go.
- Gently fold in the remaining ingredients.
- Test for seasoning/heat levels. Add more chiles/harissa paste as desired.
- Place a tortilla on a microwavable plate.
- Top with half the filling, spreading to about ¼" of the edge.
- Add a small handful of grated cheese if desired. (I did not).
- Top with a second tortilla, and gently press all around to help the tortilla stick to the filling - being careful not to press too hard to disturb the filling.
- Place the plate into the microwave and heat on full for about 30 seconds. This is just enough to warm the filling and will help the tortilla hold together.
- Heat a frying pan/skillet over a medium heat, and carefully slide the tortilla from the plate into the pan.
- Cook for around 3 minutes, lifting the edge of the tortilla with a spatula from time to time to check that it is not getting too brown.
- Carefully turn the tortilla over and continue cooking for a further 3 minutes.
- Slide out of the pan onto a cutting board and cut into 4 pieces.
- Serve alongside a green salad, if desired.
This Food & Travel Blog is all about my love of fruits and veggies, and about using as many as I can during the course of the week - whether at home or abroad. In fact, you could say I'm mental for veggies!
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